BBQ KALE CHIPS

SERVES 4 SMALL PORTIONS

3 tbsp.(50 g) tomato paste

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) maple syrup

1 tbsp. (5 g) nutritional yeast

2 tsp. (5 g) onion powder

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1/2 lb. (230 g) curly kale, stems removed

NUTRITIONAL VALUES

Calories: 82kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 11.3g
Protein: 2.2g
Sugar: 6.6g
Sodium: 599mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two baking sheets with parchment paper.

Whisk together the tomato paste, olive oil, maple syrup, nutritional yeast, onion powder, smoked paprika, salt, garlic powder, and cayenne pepper in a large mixing bowl until combined. Add the curly kale to the bowl, tearing it into bite-sized pieces.

Massage the marinade into the kale with your hands until evenly coated, then spread the kale pieces in a single layer on the parchment paper. Because the pieces will shrink when baked, there isn't much space between them.

Bake for 7 minutes, then rotate the baking sheets and bake for another 7 minutes, or until the chips begin to brown and are no longer damp. Allow the chips to cool for 20 to 30 minutes before transferring them to a jar or bag with a moisture-absorbing packet.

RECIPE NOTES

I prefer curly kale for kale chips because the extra folds add to the crunch factor, but you can use whatever kale you have on hand!